Nutritional Information

Per Serving

Heat oven to 350° F. Butter an 8-inch square baking pan. Line the pan with a piece of parchment, leaving an overhang on 2 sides; butter the parchment.

In a medium bowl, whisk together the flour, baking powder, and salt; set aside.

In a large bowl, whisk together the butter, brown sugar, eggs, and vanilla until smooth. Add the flour mixture and mix until just combined (do not overmix). Fold in the dried fruit and candied ginger.

Ingredients

Check1cup (2 sticks) unsalted butter, melted, plus more for the pan

Check2 1/2cups all-purpose flour, spooned and leveled

Check1teaspoon baking powder

Check1/2teaspoon kosher salt

Check1 1/2cups packed light brown sugar

Check2 large eggs

Check1teaspoon pure vanilla extract

Check1cup dried fruit (such as cherries, apricots, figs, or raisins), chopped if large

Check2tablespoons chopped candied ginger

Directions

Heat oven to 350° F. Butter an 8-inch square baking pan. Line the pan with a piece of parchment, leaving an overhang on 2 sides; butter the parchment.

In a medium bowl, whisk together the flour, baking powder, and salt; set aside.

In a large bowl, whisk together the butter, brown sugar, eggs, and vanilla until smooth. Add the flour mixture and mix until just combined (do not overmix). Fold in the dried fruit and candied ginger.

Spread the batter in the prepared pan and bake until a toothpick inserted in the center comes out clean, 40 to 45 minutes. Let cool completely in the pan. Holding the paper overhang, lift out the blondies. Cut into 16 squares.